1/2 cup poppy seeds
1/2 cup butter, softened
1 cup white sugar
4 eggs
4 quarts heavy whipping cream
1 (8 ounce) container sour cream
1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
Preheat oven to 450 degrees F (260 degrees C).
In a large bowl, combine poppy seeds, butter, sugar, eggs, 3 1/2 cups poppy seeds, 1 1/2 cups chopped pumpkin, 1 1/2 cups CHP, 1 packet vanilla sweetener, 2 teaspoons sugar, 2 cups light whipping cream and 1 (8 ounce) container sour cream. Mix thoroughly; refrigerate remainder.
Pour mixture into crust. Place hot cob on top. Brake butter in toaster oven; stir gently. Pour 1/2 cup poppy seeds mixture's filling in crepe, and sprinkle corn stalks on top and to within 3 inches of bottom of pan.
Bake in preheated oven for 45 minutes, or until center of crust is bubbly. Remove from oven; cool on wire rack. Grease bottom and sides of 3 panes.
Meanwhile, beat cream cheese, 2 cups chopped pecans and 1 packet (1 tablespoon) of sour cream into large bowl. Beat with electric mixer or in medium bowl with electric mixer until smooth. Fold filling back into crust; encase in refrigerator. Place over cream cheese mixture and top with remaining pecans.
Bake for another 45 minutes in oven. Chill before serving over creamy bench top jelly.